Crisp Oatmeal Raisin Cookies

oatmeal raisin cookies stacked with one on top broken in half

These oatmeal raisin cookies have just the right amount of crisp on the outside, while remaining a bit chewy on the inside. A traditional, addictive, full-flavor treat; bet you can't just have one!

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 12 minutes

Freezing Time 12 minutes

Total Time 34 minutes

Servings

Calories 137kcal

Author chunkyinkentucky

Ingredients

¾ cup all-purpose flour
¾ cup quick oats
½ cup granulated sugar
1 tsp cinnamon
½ tsp ginger
¼ tsp salt
½ tsp baking powder
½ cup butter
½ tsp baking soda
¼ cup muscavado sugar light or dark; brown sugar may also be used
1 tsp vanilla extract
1 cup raisins or to your preference
1 egg

Instructions

Preheat the oven to 350 Fahrenheit. Line 2 large baking sheet trays with parchment paper, set aside.
In a large bowl whisk together the flour, oats, baking soda, baking powder, cinnamon, ginger, salt, mix well and set aside.
With mixer, beat the butter with both sugars until creamy, about 2 minutes. (Note: I don’t recommend substituting brown sugar for entirely white as for best flavor and texture combining both white and brown sugar actually give the best results, tested!)
Add egg, vanilla and beat on low.
Add the flour mixture in batches until thoroughly combined. Add in the raisins
Roll the dough into 12-13 balls (Space about 2-3 inches from each cookie for spreading. For a pretty presentation press a few raisins on top. Bake for 10-12 minutes.

Notes

Storage

Air-tight container at room temperature for up to 3 days.

Store in the fridge for up to 5 days.

For extra crispy cookies while being stored, try leaving the container uncovered for a few hours before sealing in an air-tight container.

To keep the cookies softer while being stored, here's a trick: keep a pinch or two of bread inside the container.

Time Saver

If short on time, you can still bake the cookies right away, without chilling. But in this case the cookies will spread out more and maybe unevenly however the flavor should not change. I also recommend freezing the dough between batches.

Nutrition